Oaxacan Style Carne Asada (Mexican-Style Thin Sliced Grilled Steak) Serves 8. 2 bunches scallions, trimmed 8 jalapeno, serrano or poblano chilesCoarse kosher or sea saltFresh ground pepper 2 pound boneless sirloin steak, sliced into broad sheets 1/4-inch thick*16 corn or flour tortillas4 limes, cut into wedgesOaxacan GuacamoleFresh salsa * Ask your butcher to cut the sirloin for you on his meat slicer. You may alternatively use skirt steak or flank steak in this recipe. Roast the scallions and chiles on the grill - either on the cooking grate, or directly on the charcoals (if using wood or charcoal). Remove from heat. Cover scallions with foil and set aside; scrape the skin off the chiles with a sharp knife (placing the chiles in a covered dish to steam for a few minutes immediately upon removing them from the grill, can make peeling them easier, but the steamed chiles will be softer). Cut the chiles in half, scrape out and discard the seeds, cover the chile halves with foil and set aside. Oil the grill grate. Generously salt and pepper the beef and place it on the hot grate; grill, turning with tongs until cooked as desired (3 minutes per side will be Oaxacan-style well-done). Remove to cutting board, allow to rest for a few minutes (to retain juices) then cut into thin strips, against the grain or cut into 1/2-inch dice. To serve, lace a few tortillas at a time on the grill to warm them. Set out lime wedges, guacamole, salsa and grilled items. To eat, place a few pieces of beef on a warm tortilla; place a grilled scallion and a chile half on top; top this with spoonsful of guacamole and salsa and a squeeze of lime juice. Roll the entire thing up and eat.

Calls for Oaxacan Guacamole?? Was not familiar with that particular style so I looked it up. Here's a Recipe: Oaxacan GuacamoleIn Oaxaca, guacamole is more often a sauce than a dip. It's perfect for spooning over grilled meats of all kinds.

Peel, pit and coarsely chop the avocados. Combine the onion, garlic and chiles in a blender or food processor and process until finely chopped. Add the avocados and process into a puree. Add lime juice, cilantro and salt and process just to blend. Taste for seasoning, adding lime juice or salt as needed. Serves 4 to 6.

We remember the La Choza on Howard and Paulina. It was the best Mexican place in the city and the Steak Oaxaca was one of their signature dishes along with the Enchiladas Choza - cheese/onion enchiladas covered with their great mole. I think that the peppers used in the Steak Oaxaca were poblanos.

mar52La Choza, La Choza, La Choza The La Choza restaurant in Los Angeles is owned by an Asian family. Do you think this is one of those chains with restaurants all over the country? Thank you for the two recipes. They both sound delicious.

I found La Choza Restaurants in CA, NM, TX & CA but could not find any web sites or references to it being a chain. Most write-ups tended to indicate they were locally owned. Must just mean it's a popular name for a Mexican Restaurant. The English translation means "The Hut". Sounds pretty common.